Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Uncooked brown rice |
| \N \N | Vegetable spray |
| ½ medium | Red onion, chopped |
| 2 \N | Garlic cloves, minced |
| 3 \N | Celery stalks, chopped into bite-sized pieces |
| 1 large | Tomato, chopped |
| 1 large | Sweet red pepper, sliced into strips |
| 1 large | Green pepper, sliced into strips |
| \N \N | Black pepper |
| \N \N | Parsley sprigs |
Cook rice according to package directions, omitting use of butter, margarine, or oil. While rice is cooking prepare all the vegetables.
Spray a large skillet with vegetable spray. Saute onion and garlic until tender, about 2 minutes. Add all other vegetables to skillet, sprinkle with black pepper to taste, and continue to cook until tender, about 5 more minutes. Stir occasionally.
Add cooked rice to vegetable blend and stir to combine.
Serve hot, garnished with a sprig of parsley and black pepper.
Yield: 4 servings
Serving size: 1 cup
Calories per serving: 130
Per serving composition: 1 starch, 2 vegetable (courtesy of Lou Aronne, M.D. and Kathy Isoldi, R.D. from Weigh Less, Live Longer) Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <4paws@netrax. net> on May 24, 1997 Recipe by: TVFN: RECIPE FOR HEALTH SHOW #RHE167 Posted to MC-Recipe Digest V1 #640 by 4paws@... (Shermeyer-Gail) on Jun 09, 1997